Baked Salmon with Pesto

I discovered this recipe on a Tuesday evening when I had salmon defrosting and absolutely nothing in my head for dinner. My neighbor mentioned her secret to weeknight elegance was a pesto crust, and something about the simplicity of it stayed with me. Twenty-five minutes later, I pulled a golden-topped fillet from the oven and realized how a handful of pantry staples could transform something ordinary into something that tasted like I'd actually tried. Now it's become my go-to move when I want to feel accomplished without the fuss.

I made this for my partner one evening when he'd had a rough day at work, and watching his face light up as he took that first bite reminded me that the best meals aren't the complicated ones, they're the ones that say you cared enough to do something special in minimal time. He's requested it at least once a month ever since.

Ingredients

• Salmon fillets: Four 6-ounce fillets work perfectly for four people; they cook evenly and dry out less than thinner cuts.
• Basil pesto: Honestly, store-bought is your friend here unless you're already making pesto anyway.
• Parmesan cheese: Freshly grated if you have time, pre-shredded works fine and won't ruin anything.
• Panko or gluten-free breadcrumbs: These give that satisfying crust texture that keeps its crunch.
• Olive oil: Just enough to bind everything into a paste that actually sticks to the fish.
• Salt and pepper: Don't skip seasoning the salmon itself, it's where half the flavor lives.

Instructions

Get your oven ready:

Preheat to 400°F and line your baking sheet with parchment paper if you have it, though honestly a light greasing works just fine. This step takes two minutes and saves you twenty minutes of cleanup.

Prepare the salmon:

Pat your fillets dry with paper towels because moisture is the enemy of a crispy crust. Season both sides generously with salt and pepper, then arrange them skin-side down on your sheet.

Make the pesto crust mixture:

In a small bowl, combine your pesto, Parmesan, breadcrumbs, and olive oil and stir until it looks like wet sand. You want it cohesive enough to stay on top of the fish but still textured, not smooth.

Top the salmon:

Spoon the mixture generously over each fillet and press it down gently with the back of your spoon, like you're tucking a blanket over it. It should stay put once it hits the heat.

Bake until golden:

Slide it into the oven for 12 to 15 minutes, depending on the thickness of your fillets. You'll know it's done when the salmon flakes easily with a fork and the crust is golden brown.

Rest and serve:

Let it sit for two minutes out of the oven so the residual heat finishes the job. Finish with lemon wedges and fresh basil if you want that restaurant touch.

Save to Pinterest

There's a moment every time I make this when I pull the tray out of the oven and the smell of basil and browned crust hits me, and I'm reminded that good cooking doesn't require hours or a long list of ingredients, just attention and the right few things. That's when this dish stopped being a recipe and became something I reach for when I want to feed people well.

Why This Works as a Weeknight Dinner

The beauty of this recipe is that it plays to salmon's natural strengths instead of fighting them. Salmon is forgiving, it's flavorful on its own, and a pesto crust adds enough personality that you don't need to do much else. By the time you've prepped and baked, you're looking at under thirty minutes from craving to plate, which means you can actually enjoy the food instead of spending your evening stressed in the kitchen.

Building Your Pesto Game

While store-bought pesto is genuinely fine and saves you time, I've learned that a quick homemade version can elevate the whole dish if you have fresh basil sitting around. The difference isn't night and day, but it's noticeable. If you go that route, blend basil, garlic, pine nuts or sunflower seeds, Parmesan, and olive oil until it's coarse and fresh-smelling, then use it the same way.

What to Serve Alongside

This salmon doesn't demand much of its sides because the pesto crust is already doing most of the talking. A simple green salad with lemon dressing lets the fish shine, roasted vegetables add color and substance without competing, and if you want something starchy, rice or crusty bread will catch any juices and make the whole plate feel complete.

• Roasted asparagus or green beans take ten minutes and pair beautifully with the herby crust.
• A crisp glass of Sauvignon Blanc or Pinot Grigio turns this from weeknight dinner into something that feels celebratory.
• Lemon wedges are non-negotiable because the brightness brings everything into focus.

Save to Pinterest

This is the recipe I reach for when I want to prove to myself that good food doesn't require complicated techniques or endless ingredient lists. It's just salmon, pesto, and enough intention to make it special.

Your Recipe Questions

→ How do I ensure the salmon remains moist when baking?

Patting the salmon dry before seasoning and topping helps the crust adhere and baking at 400°F for 12–15 minutes prevents overcooking, keeping the fish tender and flaky.

→ Can I make the pesto crust nut-free?

Yes, use pesto made without pine nuts or substitute with seed-based pesto to avoid nuts while maintaining a similar texture and flavor.

→ What sides pair well with this salmon dish?

Roasted vegetables, rice, or a crisp green salad complement the rich flavors of the salmon and pesto crust beautifully.

→ Is it possible to prepare this crust ahead of time?

You can mix the pesto crust ingredients in advance and store them in the refrigerator for up to a day, then spread on salmon before baking.

→ What wine selections enhance this meal?

Light, crisp white wines like Sauvignon Blanc or Pinot Grigio balance the richness of the salmon and fresh herbs perfectly.

→ Can gluten-free breadcrumbs be used in the pesto crust?

Absolutely, gluten-free breadcrumbs work well and keep the dish suitable for gluten-sensitive diets.